ROASTED TOMATO SOUP

4 lb halved tomatoes

6 garlic cloves

3 T olive oil

1/2 t salt

1/4 t pepper

1 medium finely chopped onion

1/2 t crumbled, dried oregano

2 t sugar

2 T unsalted butter

3 C low sodium chicken broth

1/2 C heavy cream

Put oven rack in middle position and preheat to 350 degrees.  Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan.  Drizzle tomatoes with oil and sprinkle with salt and pepper.  Roast tomatoes and garlic 1 hour, then cool in pan on rack.  Peel garlic.  Cook onion, oregano and sugar in butter in a 6-8 quart heavy pot over moderately low heat, stirring frequently, until onion is softened; about 5 minutes.  Add tomatoes, garlic and broth and simmer, covered for 20 minutes.  Puree soup in batches in a blender, then force through a sieve into cleaned pot, discarding solids.  Stir in cream and salt and pepper to taste and simmer 2 minutes.